Description
An Asian take on the southern classic: cornmeal fried okra.
Ingredients
- 8 whole Okra, Chopped To Bite Size Pieces
- 1 cup Buttermilk
- ½ cups Potato Starch
- 1 dash Cayenne Pepper (more Depending On Your Preference)
- 2 dashes Salt To Taste
Preparation
Put chopped okra in a bowl of buttermilk and let sit for at least 10 minutes.
In another bowl, combine potato starch and a dash or two (or three) of cayenne pepper. Dredge okra in potato starch.
In a skillet, fill with enough oil to cover okra halfway up. Heat to medium to medium high heat, adjusting the heat up and down to prevent okra from cooking too fast. Place okra on pan and fry one side until golden brown (3–4 minutes), then flip and repeat.
Place okra on paper towel lined plate to remove excess grease and sprinkle salt while still hot. Serve with ranch dipping sauce.
Tip: If making a small batch of 8 okra or so, use a smaller skillet so you don’t need to waste lots of oil.
